A Quote by Robert M. Parker, Jr.

There is nothing in the world like the extraordinary Shiraz and Grenache wines from South Australia. While the most sought-after are undeniably expensive (they're made in tiny quantities from ancient vines), they are huge, rich and concentrated, and represent some of planet Earth's most compelling wines.
Corney & Barrow are proud to have the royal warrant, meaning that they provide the Palace with some of the greatest - and necessarily most expensive - wines from around the world. I am pleased to say that they also hold my own warrant, for providing exceptional wines at - surprisingly - modest prices.
There is no question that Australia's most dramatic assault on the world market has been with its value wines. These are generally not from specific appellations but blends made by huge enterprises like Penfolds, Rosemount or Casella Estate - the group behind Yellow Tail.
There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.
Tending 100-year-old vines, I've been fortunate to craft highly rated, small production, estate grown wines since 1998. A labor of love, our wines are sustainably farmed, carry the story of my family in every glass and are simply the most satisfying of all my personal endeavors.
The wine world is so big. Yes, there are styles of wines I don't like. Orange wine, natural wines and low-alcohol wines. Truth is on my side, and history will prove I am right.
I like California wine, I really like wines from Washington state. I love wines from Spain and Italy. I don't know about French wines at all.
To claim that wines should not be changed is a heresy; the palate becomes saturated and after the third glass the best of wines arouses nothing but an obscure sensation.
It's nearly impossible to believe just how provincial the wine world was in 1978, the year I launched my journal, 'The Wine Advocate.' There were no wines exported from New Zealand and virtually none from Australia (including Penfolds Grange, one of the greatest wines in existence).
The most savory grape, the one that produces the wines with best texture and aroma, the sweetest and most generous, doesn't grow in rich soil but in stony land; the plant, with a mother's obstinacy, overcomes obstacles to thrust its roots deep into the ground and take advantage of every drop of water. That, my grandmother explained to me, is how flavors are concentrated in the grape.
It may seem hard to believe - unless you sit down and taste them - but some of the world's greatest sweet wines are made in the Rutherglen region of Victoria, Australia.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Generally speaking, when Australian winemakers try to make delicate, European-styled wines of finesse and lightness, the wines often come across as pale imitations of the originals. One exception is Australian Riesling, delicious, dry wines meant to be consumed in their first two years of life.
The first wine I drank, a Chateau Haut-Brion, I was 22, it was my first glass of wine, and I discovered voluptuousness. From there, I started tasting French wines, then Spanish wines, then Italian wines.
It is giving me a great satisfaction, because I had the notion that we could make great wines equal to the greatest wines in the world, and everybody said it was impossible.
I want to make wines that harmonize with food - wines that almost hug your tongue with gentleness.
Most works of art, like most wines, ought to be consumed in the district of their fabrication.
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